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Four-Nut Pie – Country Living

FOUR-NUT PIE - Country Living recipe image
This International dessert features Walnut halves 1 tablespoon Butter or margarine, , Pecan halves -melted, Whole hazelnuts or filberts 1 teaspoon Vanilla extract, Blanched whole almonds 1/4 teaspoon Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 781.8
Dietary: Vegetarian
Description
This International dessert features Walnut halves 1 tablespoon Butter or margarine, , Pecan halves -melted, Whole hazelnuts or filberts 1 teaspoon Vanilla extract, Blanched whole almonds 1/4 teaspoon Salt. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cups Walnut halves
  • 1 tablespoons Butter or margarine,
  • 1/3 cups Pecan halves -melted
  • 1/2 cups Whole hazelnuts or filberts
  • 1 teaspoons Vanilla extract
  • 1/2 cups Blanched whole almonds
  • 1/4 teaspoons Salt
  • 4 large Eggs
Directions
  1. 1
    Prepare Flaky Pastry.
  2. 2
    On floured surface, roll out pastry to 11-inch round.
  3. 3
    Fit pastry into 9-inch pie plate; flute edge of pastry, if desired.
  4. 4
    Heat oven to 350'F.
  5. 5
    Set aside 9 walnut halves, 19 pecan halves, 9 hazelnuts, and 18 almonds to garnish top of pie.
  6. 6
    In food processor with chopping blade,
  7. 7
    combine remaining nuts, eggs, corn syrup, sugar, butter, vanilla, and salt; process until nuts are finely chopped and mixture is well blended.
  8. 8
    Pour egg-nut mixture into pastry-lined pie plate.
  9. 9
    Starting at outer edge of filling,
  10. 10
    make evenly spaced, concentric circles of nuts using 16 of reserved pecans, the almonds, walnuts, and hazelnuts.
  11. 11
    Place remaining 3 pecans in center of pie in a spoke design.
  12. 12
    Bake pie 40 to 45 minutes or until center is just set.
  13. 13
    Cool pie to room temperature on wire rack.
  14. 14
    To serve, cut pie into 10 pieces; refrigerate leftovers.
  15. 15
    Flaky Pastry: In medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t salt.
  16. 16
    With pastry blender or 2 knives,
  17. 17
    cut in 6 table- spoons butter and 2 T vegetable shortening until mixture resem- bles coarse crumbs.
  18. 18
    Sprinkle 1 to 2 T cold water over flour mixture and mix lightly with fork.
  19. 19
    Add water only until pastry holds together when lightly pressed.)
  20. 20
    Form pastry into a ball;
  21. 21
    wrap and
  22. 22
    refrigerate at least 30 minutes.
  23. 23
    Country Living/November/91 Scanned & fixed by DP and GG

Nutrition Facts

Servings 10

Amount Per Serving
Calories 781.8kcal
% Daily Value *
Total Fat 73.9g114%
Saturated Fat 8.2g41%
Cholesterol 186.5mg63%
Sodium 63.2mg3%
Total Carbohydrate 18.0g6%
Dietary Fiber 9.7g39%
Sugars 4.2g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, baking, blanched, blending, butter, country, dessert, eggs, extract, filberts, fournut, halves, hazelnuts, international, living, margarine, melted, nuts, pecan, pie
Read it online: https://www.chefs-mate.com/recipe/four-nut-pie-country-living/